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Guinea Fowl with raspberry vinegar


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Rate this recipe 4.3/5 (18 Votes)
Guinea Fowl with raspberry vinegar 0 Picture


  • 1 guinea fowl
  • 2-3 bacon rashers
  • 1 bag frozen raspberries
  • 60g butter
  • 30 cl sherry vinegar
  • 30 cl Armagnac
  • 2 tbsp creme fraiche
  • 50g icing sugar
  • 150g lamb's lettuce


servings 2
Level of difficulty Easy
Preparation time 20mins
Cooking time 30mins
Cost Average budget


Step 1

Salt and pepper inside the guinea fowl, tie and bard with the bacon. Season the outside. In a casserole dish, over high heat, melt the butter, brown the guinea fowl, lower the heat, cover and cook for 30 minutes. Flambé with Armagnac and cook for a following 30 minutes.

Step 2

Meanwhile, in a saucepan over low heat, put the vinegar and raspberries (keep 4 for decoration) and sugar and cook for 10 minutes. Seive and reserve.

Step 3

Remove the bard and place the guinea fowl in a preheated serving dish. Deglaze the pan with the raspberry vinegar, reduce, add the creme fraiche and stir in 2 knobs of butter.

Step 4

Coat the guinea fowl in cream sauce, decorate with small bunches of lamb's lettuce and the 4 raspberries.

Step 5


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